How to make an eco-friendly restaurant pay off

You are missing some Flash content that should appear here! Perhaps your browser cannot display it, or maybe it did not initialize correctly.

File size: 13.14 MBFile type: mp3

Apr 18, 2012

Caring about the environment is the right thing to do, but do the extra costs associated with opening and operating an eco-friendly restaurant pay dividends in the long run? Listen in as Wil Brawley of Schedulefly, a company that provides web-based restaurant staff schedule software, interviews Phil Sciortino, Jr., owner of SHAKA Big Island Burrito & Hawaiian Shaved Ice in Long Branch, N.J., on the benefits of going green.

Related Media

Discuss this Audio 1

Anonymous (not verified)

on Apr 24, 2012

Hi: Listened to your tape and thought it was well done. We are doing a Green Restaurant in Joliet Illinois and it is currently in the process of becoming a LEED Certified Restaurant. This is truly unique and I would not mind sharing information on how to be a Green Sustainable Restaurant. As you may know restaurants consume 285% more utilities per square foot than any other building type so the opportunities to conserve are enourmous. Let me know if you'ld want to hear more details.
Sustainably yours,
Joey Terrell